Root Vegetable Casserole with Herb Dumplings
Ingredients
Serves 4
- 300g (11 oz) Parsnips – cut lengthways into 4
- 6tbsp Olive oil
- Sea salt and freshly ground pepper
- 8 Shallots – cut in half
- 2 Garlic cloves – sliced
- 350g (12 oz) Carrots – peeled and cut into 3mm slices
- 350g (12 oz) Turnips – cut into 2 cm chunks
- 175g (6 oz) Button mushrooms
- 350ml (12 Fl oz) Vegetable stock
- 200ml (7 Fl oz) Cider
- 1 Bay leaf
- 1 ½ tsp Cornflour
Dumplings
- 125g (4 ½ oz) Self-raising flour
- 60g (2oz) Cheddar – grated
- 3tbsp Fresh parsley – chopped
- 60g (2 oz) Butter
- Salt and Pepper
How To Make
- Preheat the oven to highest setting.
- Toss the parsnips with 2tbsp of olive oil. Season with a little salt and pepper and roast for about 25 minutes, until golden brown.
- Heat the remaining oil in a large, heavy bottomed saucepan. Add the shallots and garlic and fry for 2 minutes, stirring occasionally.
- Add the carrots and turnips and sauté for about 4 minutes, then add the mushrooms and sauté for a further minute.
- Meanwhile, make the dumpling mixture. Lightly mix all the ingredients together and season with salt and pepper.
- Add about a tablespoon of water to bring it together to make a soft dough.
- Form about 16 small walnut sized balls and set aside.
- Add the vegetable stock to the vegetables, along with 175ml (6 Fl oz) of the cider and the bay leaf, and let the stew buddle steadily for another 5 minutes, stirring occasionally.
- Now dissolve the cornflour in the remaining cider, add to the stew and boil to thicken.
- As soon as it has thickened, place the dumplings in gently, so that they are about three-quarters immersed.
- Cover with a lid and simmer slowly for 15-20 minutes, until the dumplings are risen, the stew looks rich and the vegetables are meltingly soft.
- If you have not done so already, remove the parsnips from the oven and scatter them over the top.